Sticky Hoisin Duck Breast
The Wild Meat Company Blog » Recipes
by Annabel Warne
2w ago
A modern version of a classic pairing, Hoisin and Duck are an absolute classic I never tire of. Updated here to include pickled radishes, which beautifully cut through the richness of the sauce. Preparation Serves: 4 people Ingredients for the sticky hoisin duck breast and rice 4 duck breasts 4 tbsp soy sauce 5tbsp hoisin sauce 4 tbsp maple syrup 2 tbsp white wine vinegar 3 fresh chilies chopped 3 star anise 8 cloves garlic 4cm fresh ginger peeled & grated 3 tsp Chinese five spice 450g jasmine rice Ingredients for the pickled radishes 12 whole radishes 150ml Rice Wine V ..read more
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Venison Burgers
The Wild Meat Company Blog » Recipes
by Annabel Warne
2w ago
If you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton. Preparation Prep Time: 15 minutes Cook time: 15 minutes Serves: 4 people Ingredients Approx. 500g coarsely minced venison ½ a large onion, finely chopped 3 generous heads of parsley, finely chopped 3 egg yolks 1 handful of white breadcrumbs Salt and freshly ground black pepper ¼ pint of milk Instructions Start by soaking the breadcrumbs in the milk. Place the minced venison in ..read more
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Summer grouse ratatouille
The Wild Meat Company Blog » Recipes
by Annabel Warne
2w ago
If you’ve got a garden full of courgettes and tomatoes, there’s no better way to celebrate the Glorious Twelfth and the start of the grouse season than with a colourful ratatouille. Summer in a bowl, this recipe uses grouse breasts, and can be prepped and cooked in around 20 minutes. Preparation Prep Time: 10 minutes Cook time: 10 minutes Serves: 4 people Ingredients 8 grouse breasts 50g diced aubergine 50g diced courgette 50g diced peppers 50g diced tomatoes 50g garden peas 10g fresh pea shoots 200ml fresh tomato sauce 10g fresh basil leaves Cornish sea salt Milled black pe ..read more
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Venison Stuffed Peppers
The Wild Meat Company Blog » Recipes
by Robert Gooch
1M ago
These venison stuffed peppers are a delicious meal, easy to prepare and perfect for any occasion throughout the year. Serve hot from the oven with a simple salad of mixed seasonal leaves. Preparation Prep Time: 5 minutes Cook time: 50 minutes Serves: 4 people Ingredients 4 sweet bell peppers 350g wild venison mince 250g cooked rice 1 red onion 1 tbsp tomato purée 400g tin chopped tomatoes 1 tsp dried oregano 1 tsp dried basil Salt and pepper for seasoning Instructions Preheat the oven to 180°C. Start by frying the venison mince on a medium heat until brown all over. Add the diced o ..read more
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Barbecued Venison Haunch with Horseradish Dressing
The Wild Meat Company Blog » Recipes
by Robert Gooch
1M ago
Elevate your weekend barbecue with this show-stopping barbecued venison haunch, perfectly complemented by a zesty horseradish dressing. This recipe is ideal for those looking to impress. Serve alongside watercress and walnut salad, grilled pears, hasselback potato salad, and pickled blackberries for a truly memorable meal. Preparation Prep Time: 10 minutes Cook time: 90 minutes Serves: 10 People Ingredients (venison) Butterflied venison haunch Garlic oil Salt & pepper Chopped rosemary Ingredients (Horseradish Dressing) 250g Greek yogurt Zest of 1 lemon Juice of ½ lemon ..read more
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Oriental Sutton Hoo chicken noodle soup
The Wild Meat Company Blog » Recipes
by Annabel Warne
4M ago
Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste. Ingredients for the stock base 12 chicken wings ( plus 1 chicken carcass if you have to hand) 1 large Sutton Hoo chicken breast 2 large thumbs root ginger - crushed with the back of a large knife and roughly chopped 1/2 red chilli - cut in half lengthways 4 spring onions - washed and ends ..read more
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Roast Woodcock with Mixed-Berry Sauce
The Wild Meat Company Blog » Recipes
by Annabel Warne
8M ago
The woodcock is the most sought after of all game birds and if you try this elegant recipe, you’ll fully understand why. The sauce, made with blackberries, redcurrants, blueberries and cranberries is the ideal complement to woodcock’s rich and delicious flavour. Preparation Prep Time: 20 minutes Cook time: 45 minutes Serves: 4 People Ingredients 4 whole woodcock (plucked, not dressed) 4 tablespoons sunflower oil 
 50g butter 4 tablespoons balsamic vinegar 100g blackberries

 100g redcurrants, stalks removed 100g blueberries

 100g cranberries

 salt and freshly ground pepper ..read more
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Tandoori Partridge with Almond Rice
The Wild Meat Company Blog » Recipes
by Hannah Admin
11M ago
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutneys. Preparation Prep Time: 1 hour 15 minutes Cook time: 25 minutes Serves: 2 people Ingredients 2x Partridge breasts Ingredients for the marinade 200ml Natural yoghurt 1tsp Ground ginger 1tsp Ground cumin 1tsp Ground coriander 1tsp Paprika 1tsp Turmeric 1tsp Salt 1tsp Cayenne pepper Ingredients for the rice 120g Basmati rice 1x Cardamom pod 1x Star anise 2x Cloves 25g Butter or ghee ..read more
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Barbecued Whole Venison Haunch
The Wild Meat Company Blog » Recipes
by Robert Gooch
1y ago
There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results. Preparation Cook time: 1 hour 30 minutes Ingredients 1 whole Venison Haunch Roasting Joint Olive oil Your choice of fresh herbs (rosemary, thyme, and sage work well) Garlic Salt and pepper Instructions Marinate the venison: The night before you plan to cook, prepare a marinade with olive oil and your chosen herbs ..read more
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Chicken with Walnuts and Pomegranate
The Wild Meat Company Blog » Recipes
by Robert Gooch
1y ago
This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background. In place of chicken, you could also use duck. Preparation Serves: 4 people Ingredients 250g walnuts (the fresher the better) 1.2 litres cold water 100ml pomegranate molasses 1 tbsp tomato purée ¼ tsp ground cinnamon 2 tbsp sugar 2 tsp sea salt 1 tsp black pepper ¼ tsp golp ..read more
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